Rocket Chicken Salad (Cactus Club Copycat)

TBT to my younger days and my go-to dinner spot. Cactus Club used to have a similar salad on the menu way back in the day and it was my go to.

This is one of those super easy and incredibly satisfying meals that while it boasts a fried chicken cutlet, there’s still a citrusy, light salad on top that ties it all together. Trust me, this will be one of your new favourites.

Let’s go shopping.

Chicken

3/4 cup flour
2 eggs
1 cup panko
2 tsp dried oregano
1 tsp garlic powder
1/2 tsp red chilli flakes
2 chicken breasts, halved and pounded thin
salt and pepper
neutral oil for frying

Salad

2 cups arugula
1/2 english cucumber (or two minis), sliced
1/2 cup cherry tomatoes, halved (or one roma tomato sliced)
1 shallot, thinly sliced (or green or white onions)
parmesan cheese
1/4 cup avocado or olive oil
1/2 lemon, juiced
Salt and pepper

Note:
- you can omit the spices or alter them to your liking in the panko mix.

Assemble the dredging station

Using three shallow bowls, assemble them in the following order:

Flour
Eggs, lightly beaten
Panko/Spice Mix

You will move the chicken cutlet through the station in the order noted above. using a fork helps to keep your fingers from getting clumps of egg/panko goo.

Prep the chicken

Slice your chicken breasts in half (I find this even easier if the breast is slightly frozen). Put the sliced breats between two sheets of saran wrap and using a rolling pin (or another heavy kitchen accessory), pound the breasts until they are approximately 1/2 inch - you want them thin but not falling apart. once pound, season liberally with salt and pepper on both sides.

This should give you a sense of what you’re looking for

Dredge the chicken

Move the seasoned and pounded cutlets through the dredging stations, making sure you coat them well. Once complete, add them to a cooling rack on top of a baking tray and move to the fridge for 15 min or more to ensure that the coating says put and for optimal crispiness!

Prep your salad

Add the arugula and diced/chopped vegetables to a bowl and toss with the oil and lemon juice. Top with as much parm as your heart desires and salt and pepper to taste. Only dress your salad once you are ready to cook the chicken - this will help to avoid any soggy or wilted greens.

Cook the chicken

Add neutral oil to a cast iron pan or to another heavy bottomed pan (I used a Dutch Oven). Oil should come to about 1 inch or so, enough to cover the chicken. Turn heat to medium high - you’ll know when it’s hot enough when you toss a panko crumb into the oil and it immediately starts to sizzle. When the oil is hot, VERY CAREFULLY using tongs adds two cutlets at a time to the hot oil as to not overcrowd the pan and to ensure optimal browning. Cook for 4 minutes, turning over halfway through.

Lightly salt your chicken as soon as it comes out of of the oil.

Dish up

Add a warm cutlet to the plate and top with a heap of the light, citrusy arugula salad. Seriously, you’ll love this one! The chicken acts like it’s own little crouton with all it’s texture and crunch - all while being super moist and flavourful.